Organic conversion – a plan for the future

In the City of Copenhagen the consumption of organic food in the public kitchens has been increasing since 2000, when ‘organic objectives’ were put forward. As part of the Copenhagen’s vision to become an Eco-metropolis in 2015, the City Council has set the target of 90 percent organic food in all public kitchens in the City by the end of 2015. At the turn of 2011/2012, the city’s joint result was 75 percent organic consumption.

The conversion process

Together with the Copenhagen City Council, the Copenhagen House
of food has made it our primary task to create concrete organic
progress through organic conversion in public kitchens in
Copenhagen.

It requires a willingness to change, curiosity and tenacity to
successfully convert to organic consumption. But the result can be
felt on the quality of the produce and the culinary quality, as the
professional pride, the responsibility and job satisfaction in the
kitchens are lifted significantly when they are challenged on their
professionalism in working with fresh ingredients. Our job is to
guide, imbed, maintain and create these changes in the public
kitchens, and to support the institutions in the process.

Conversion of heads and sauce pans

Organic conversion can be done in two ways. Replacing
conventional products with organic product - without changing the
diet is one way - also called 'business as usual'. The food is the
same, the recipies are the same, and the nutritional composition is
the same. It is just organic. This process will have an extra cost
on 20-35%.

Another way is to convert the consumption and the production in
the kitchen. This process of change will entail a change in the
produce and the nutritional composition. We call it a 'conversion
of heads and sauce pans'. This way, a balanced died plans with
seasonal produce is produced with up to 100% organic produce, with
no additional expenditure. All institutions in Copenhagen are
converted through this method.

When this has been possible, it is primarily because of two
factors: There is a political decision behind - and there has, as a
prerequisite, been invested in a conversion process. In the
Copenhagen House of Food we conclude that the enhanced
professionalism in the kitchens - as a result of training,
retraining and advice - leads to more nutritional and culinary
attractive food for the citizens.

Conversion on all levels

Institutions just starting their journey to organic conversion
of the minds and pots have to build up fundamental knowledge on the
use of organic produce. The conversion process might require a
larger examination on the inventory of waste, an analysis of budget
and economy, and an introduction to use of seasonal produce. Other
institutions have come a long way in the conversion process, and
might only need support to embed a few changes, or help to maintain
the new working procedures. Copenhagen House of Food assists in
these processes of change on all levels. Organic conversion is part
of what Copenhagen House of Food call 'Kitchen lift'. You can read
more about the 'Kitchen Lift' here.